The Fresh-Milled Flour Bread Book: The Complete Guide to Mastering Your Home Mill for Artisan Sourdough, Pizza, Croissants and More

by Tim Giuffi

Overview

Discover a New World of Flavor in Your Bread Baking

Bring the rich, complex and delicious tastes and textures of fresh-milled heirloom grains to your sourdough with this comprehensive recipe collection. Complete with pro tips for sifting bread flour, insight into when and why to double mill and advice on where to purchase your grains, micro-bakery owner Tim Giuffi covers all the ins and outs of owning and operating a small-batch home grain mill. You’ll learn which whole grains will best enhance the taste and texture of your bread, as well as easy proofing techniques to ensure an even bake every time.

Craving those crispy crusts? Feeling the need to knead? Send your love for sourdough soaring to new heights with country loaves, baguettes, fougasse and more. Mill some heirloom wheat and rye berries for a delicious loaf of Deli Rye with Caraway Seeds or discover the never-ending delights of homemade pizza with unique creations like Philadelphia Tomato Pie. A slice of decadent Dark Chocolate, Dried Cherry&Toasted Pistachio bread will taste that much sweeter made from the highest quality and freshest ingredients. With this guide at hand, you can join the movement of bakers working with local grains and bring your wildest bread-making dreams within reach.

Product Details

ISBN-13:	9781645677765
Publisher:	Page Street Publishing
Publication date:	06/20/2023
Sold by:	Macmillan
Format:	eBook
Pages:	144
File size:	134 MB
Note:	This product may take a few minutes to download.

About the Author

Tim Giuffi is the owner of Lyman Ave. Bread, a bakery in Illinois specializing in sourdough bread made from freshly-milled flour. He sells his bread at the Oak Park Farmers’ Market, and offers local workshops on bread-making. Tim lives in Oak Park, Illinois, with his family.

Editorial Reviews

The best people who do things of a higher power are the geeks. They go down the rabbit holes of their desires and find the magical answers. Here, Chicago bread geek, Tim Giuffi, has given us the mystical truth about baking beautiful breads.”

— Joe Beddia, owner of Pizzeria Beddia and author of Pizza Camp

“Tim knows baking from the ground up and understands it better than anyone I know. Home milling bakers of Earth, Mr. Giuffi is your guide!”

— Scott Schroeder, co-owner of Maria’s Bread Sandwiches

“The beautiful breads that Tim produces are truly inspiring and delicious. He’s always been generous with his time and insight. This book is a journey through years of testing and tweaking of recipes and technique.”

— Rick Cook, owner of Manifest Bread

From the Publisher

★ 07/01/2023

Giuffi, owner of Lyman Ave. Bread bakery in Oak Park, IL, provides a wealth of information for anyone looking to add a new skill to their bread-baking repertoire. Focusing on using a stone grain mill, the author guides readers through the process of grinding one's own flours from a variety of grains such as spelt, durum, corn, and other heritage grains. Along the way, Giuffi acknowledges the ease of purchasing ready milled flour from supermarkets but also makes a compelling case that freshly milled flour adds a layer of immense complexity to the finished product. This is an all-encompassing and accessible volume that teaches readers how to enhance the taste and texture of their breads, pizza, focaccia, and other creations, along with understanding when to double-mill flour and which proofing techniques to use. VERDICT Highly recommended for all beginner and advanced bakers.—Jacqueline Parascandola

Library Journal